Curried Dill Tofu Scramble with Brussels Sprouts and Arepas

Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!

Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:

1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)

2. Come home to a delicious smoothie, then hop in the shower to remove all that grime

3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.

4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.

This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled? 🙂

1. Make your arepas. See directions here. Keep in oven until ready to serve.

2. Crumble tofu over a bowl in the sink, squeezing out as much water as possible. The bowl is to help catch any pieces of tofu that slip away. Catch them all and place in a medium bowl and set aside until needed.

3. In a large non-stick skillet over medium-high heat, add the oil and turmeric. Stir to combine.

I’m defintiely missing our routine now that marathon training season is over…guess I need to get that boy of mine training for something else! Sounds like a fabulous meal to compensate for all those calories burned!

That sounds great – I have made the arepas recently and been having fun experimenting with my masa lista flour – love the idea of them with scramble. I had a bike ride last weekend – not of your length or speed I would confidently say) and it was great – the idea of one every saturday morning sounds fantastic

I can’t believe how much you guys accomplish before lunch on a typical weekend day! I have to say, this combination of ingredients sounds odd at first, but it looks so bright and tasty! I like the idea of adding sliced brussels sprouts as an extra veggie for a tofu scramble

I looooove slow morning routines. I usually get up way earlier than any normal person would consider just so I can laze around, eat breakfast slowly and read some blogs/the news. It’s my favourite time of day!

I love that you added dill and curry to this! I bet it tastes awesome! Warming from the curry but a good balance of cool from the dill. Awesome!

Oh my! This is going to be my next tofu scramble, for sure! I’d never thought of combining dill and curry, but I have no difficulty taking your word for it – it can only be awesome!
(I’m so glad I finally could take some time to come back and read more of your posts – which I hadn’t been able to do right after discovering your blog last month, because I happened upon it right before a crazy busy period – as I’m finding lots of inspiration for future meals. Thank you!)

[…] would be excited about that, too! I have had Brussels for breakfast once, when we used them in this curried dill tofu scramble. Turns out I had just made Brussels sprouts as a vegetable side and it was so good, I could […]